The ABCDMV Principles of Diet

Nutritional guides show a simple anagram for the principles of diet planning. These letters are A, B, C, D, M and V, and are known as the six dietary planning principles. Taught in colleges and medical centers around the world, the letters each stand for a section of diet planning that should never go unnoticed.

A for Adequacy, B for Balance

Adequacy of diet means that it should have all the essentials. It should meet the daily recommended totals of fiber, vitamins, minerals and other essentials needed by the body to function properly. It will help keep a healthy weight and keep the practitioner in good health.Balancing a diet means that foods will help balance out the diet where one nutrient rich food will not overcrowd other foods that are rich in other nutrients. It maintains a well-rounded meal plan that is not over abundant in one area only. Adhering to the food pyramid helps this area.

C for kCalorie, D for Density

Energy control is designed as kCalorie. It manages the amount of calories in a diet which in turn manages the amount of energy the body will have during the day. It helps regulate a diet plan so that there are not many "empty calories" or calories that do not provide energy.Density is for the nutrient density of the diet plant. It is a formula of percentage of calories to energy. For example, a food high in energy but low in calories has a higher nutrient density than a food high in calories with little nutrients. Grapes can be a good source of nutrient density as it provides high nutrients with few calories.

M for Moderation, V for Variety

Moderation deals with not overindulging in a certain area of the diet plan while providing enough of all the major food groups and essentials. It focuses on keeping nutrient rich foods and having a well thought out meal plan. This will help keep the calorie count under firm control as well.Variety is simply for varying up the foods eaten. While a meal plan can be well thought out and rich in nutrients, if it is the same each day the person will be bored and lack enthusiasm. Varying the selections of food that can be eaten in a food group will help keep the diet from being boring. Eat something from all the food groups and change up what that choice is on a frequent basis.

Sources:

Amarillo College: Perspectives on Health and Nutrition
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Gluten and Dairy Free Diet: Planning Meals for Home and School

Living without dairy and wheat is a challenge. When you first start to work with this diet you spend most of your time just trying to find substitutes for the foods you normally ate. However, after you get the hang of working with wheat alternatives and dairy alternatives, your next step is to make sure that you are not only adhering to the diet, but that you are also serving yourself and your family a healthy and well balanced diet. This is where many people get into trouble.

Calories

The first dietary issue that you need to take into consideration when working with the gluten and dairy free diet, is caloric intake. At first your child may lose weight as they will not eat as much of the new foods that you are serving them because they are unfamiliar with the taste and texture of these foods. However, as they become familiar with the taste and texture of non-dairy and non-wheat recipes, the volume of food they eat will increase. This is when you need to closely monitor how many calories each member of your family is consuming to keep their weight under control.

The age, height and activity level of each person is going to impact how many calories they need. To help you monitor the caloric intake of each member of your family, or at least the people on thegluten free dairy free diet, keep a chart of calories for the ingredients that you use to cook with. Then chart the food amounts and calories on a dry erase board.

Fat Content

Another element of the gluten free and dairy free diet that you will need to chart is fat content. While you will be using lower fat ingredients like soy milk and soy cheese, these products still contain fat. You will especially want to monitor how much hydrogenated fats are in your recipes. This is an unhealthy fat. When possible avoid using products with this type of fat.

Planning School Lunches

One challenge of putting your Autistic child on a gluten free and dairy free diet is dealing with school breakfasts and lunches. The school is not going to be able to cater to this diet so you will need to pack meals for your child to have at school. You will want to include breakfast, a snack and lunch. Variety is going to keep your child from getting bored with the foods you send. Celery sticks with Smart Balance peanut butter and raisins, carrot sticks or baby carrots, fruit snacks, dried fruits and sugar free Jello®, all make great snacks. For breakfast, eggs, turkey sausage or vegan yogurt all work well. For lunch you can include vegetable soup, chicken and rice soup, rice dumplings, turkey hot dogs without the bun, mashed potatoes, and beef stew all make great meals.

Planning Dinners

At home you can be more creative with what you make. You can try your luck working with gluten free breads, however, you're life will be much easier if you just forego bread and switch to rice and potatoes as your primary starches. Homemade stews and soups are going to be the easiest to keep gluten and dairy free. You can transform just about any recipe into a gluten and dairy free recipe by removing noodles and wheat thickeners. You can replace the noodles with rice and/or potatoes and replace wheat thickeners with arrowroot or corn starch.

Asian cuisine also will provide you with a lot of great gluten free and dairy free recipes to work with. However, because of soy sauce and other prepackaged sauces. Many of these pre-bottled sauces have wheat in them.

Again, variety is going to help you keep your kids satisfied with this diet. Try planning a different type of cuisine for each day of the week. For example, you can have Thai on Monday, Mexican on Tuesday, American on Wednesday, etc.

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Some Facts About Fat

It is important to understand that some amount of fat is necessary for proper functioning of our body. Excess fat is dangerous, and hence it is very essential to ensure that our fat intake is of right quality and quantity. Fats are considered essential for normal glandular activity, especially the adrenaline gland. Fats also function as regulator for the fat soluble vitamins (A, D, E and K); and as a source of the essential fatty acids.

Types of Fat:

Saturated fat contributes the most to elevating blood cholesterol levels, especially LDL (the bad cholesterol) It also elevates the possibility of blood clotting. Typically saturated fat is found in animal fats and tropical oils. Hence it is very important to select low fat milk and limit/avoid cheese, all types of meats (especially red meat), butter ghee and tropical oils.

Unsaturated fats (poly and mono) have less of an effect on elevating blood cholesterol levels. Mono-unsaturated fats may help increase HDL (the good cholesterol). Polyunsaturated fats (PUFA) decrease the bad cholesterol and suppress clot formation in the blood. Hence it is very essential to prefer plant foods and use vegetable oil instead of hydrogenated oil for cooking.

Trans-fats are produced when unsaturated fat is hydrogenated to make it more saturated. Trans-fats tend to have more of an effect on elevating blood cholesterol levels, especially LDL, compared to unsaturated fats, but they have less of an effect compared to saturated fat . The ratio of saturated fats to unsaturated fats should be roughly about 0.8 to 1.0. This can be achieved by judicious combination of cereals, pulses, vegetables, milk and vegetable oils.

Essential Fatty Acids (EFAs): The two essential fatty acids are Alpha-Linolenic Acid (Omega-3 Fatty Acid) and Linoleic Acid (Omega-6 Fatty Acid). A good balance of Omega-3 and Omega-6 Fatty Acid is very essential. Fish oil and flax seeds are very good source of Omega-3 Fatty acids for both non-vegetarians and vegetarians respectively. Omega-3 Fatty Acids lower bad cholesterol, triglyceride and prevent clot formation; besides lowering blood pressure.

One must also remember that refined carbohydrates and sugars also increase triglyceride levels; hence one must prefer natural foods and reduce consumption of sugar. Certain types of dietary fibers (soluble fiber) found in cereals, pulses, vegetables and fruits decrease cholesterol and triglycerides, hence one must make them a part of our daily diet.

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Alzheimer's Cure from Nature

Different herbs and spices, all from earth and nature. Mostly all can deliver a cure or treatment for diseases and conditions. Chris Kilham, of Fox News "Medicine Hunter" and ethnobotanist, latest announced spice turmeric root, also referred to as curcumin when it is in extract form. This spicefrom Asia seems to pack a powerful delivery in possibly the prevention of Alzheimer's diseaseand may just be able to cure the disease as well.

Dr. Manny Alvarez, who recently gave an interview to Fox News had stated that person's with Alzheimer's develop a sticky plaque in the brain called amyloid beta. These type of plaques either actualize as a reaction of Alzheimer's or they are the explicit cause of the disease. In either case they are absolutely associated to the degenerative process.

Studies have demonstrated that turmeric does really dispose of the plaques. They eliminate these plaques when they are just beginning to form and during the later phases in their progression.

Mr. Kilham, states that what is present in turmeric is something that seems to prevent the developing of Alzheimer's disease and in all reality it aides to decrease the appearance of plaque in the brain if you happen to have it. In animal studies, when the animals have the amyloid beta plaque in their brains and they receive turmeric, the plaque is decreased.

Observational studies have also indicated that persons in groups that consume turmeric basically never get Alzheimer's disease.

Among countries where the populace eat a lot of this spice, the rate of Alzheimer's disease is extremely low. In Southeast Asia and India it is a rare disease. However, in the United States Alzheimer's disease is very common.

Mr. Kilham notes that pharmaceutical companies are working hard attempting to produce medication versions of turmeric. However, consuming the real spice when possible and taking turmeric extract supplements in case the spice in food is not a viable option is highly recommended.

Mr. Kilham remarks pharmaceutical companies face one challenge in being that they cannot patent turmeric. Therefore, they will attempt to develop something else. It very well appears that the consumption of turmeric or using its extracts supplements seems to guard against one of the worlds most dreadful and incapacitating disease around.

ALC Supplements

Acetylene-L-carnitine (ACL) is an amino acid in which is produced in the bodies liver and kidneys and kept in the skeletal muscles, heart, brain and sperm. It aides the body to turn fat into energy.

It is used in many conditions as a treatment due to the fact it decreases oxidative stress.

Research evidence of the supplement is divided. Results for delaying the onset of Alzheimer's disease by using this supplement have been favorable. It has also shown good results in decreasing depression cause by senility and other types of dementia. It also has demonstrated the ability to improve memory.

This supplement is safe and effective. However, in serious conditions such as Alzheimer's disease checking with your primary care provider first is recommended.

PS Supplements

Phosphatidylserine (PS) is an element in the membranes which enclose the nerve cells. There have been small studies done on PS supplements and Alzheimer's disease. The outcomes of these studies have suggested that these supplements possible can aide in preventing in mental decline due to age progression. The supplements strengthen the cell membranes which guards them and their contents from harm.

PS supplements are synthesized from soy and in a small trail they resulted in promising results. Dr. Dharma Singh Khalsa, Medical Director and President of the Alzheimer's Prevention Foundation in Tuscon, Arizona recommends PS in the following doses:

100mg to maintain top brain functioning

200mg for mild cognitive impairment

300mg to treat Alzheimer's disease

These are all in daily doses.

Vitamin E

In a recent study findings did conclude that vitamin E possibly is associated to decreasing the risk of Alzheimer's disease. High intakes of vitamin E in foods show a 25% less chance of developing Alzheimer's disease and dementia.

Food sources of vitamin E include almonds, hazel nuts, wheat germ, broccoli and some green vegetables. High dosage amounts of vitamin E can cause a risk for bleeding. When taking supplements no more than 1,000mg is recommended daily.

American/Asian Ginseng

Ginseng is vastly being used to strengthen immune system and increase strength.

In animal studies and individual reports for either American or Asian ginseng, have demonstrate ginseng has the possibility in slowing down the progression of Alzheimer's also improving memory and behavior.

Coffee

University of Florida researchers conducted a study on caffeine. The study had provided evidence that caffeine could be practical treatment for Alzheimer's disease.

In the study mice had been bred for the specific purpose to develop Alzheimer's. Half of the mice had received large amounts of a caffeine diet upon researchers noticing signs of the disease. The mice in which had consumed the caffeine had a higher performance rate on memory testing than those mice who received no caffeine.

The researchers stated just due to the fact they could reverse the diseases effects on cognitive ability is of major significance.

Current research on Alzheimer's treatment had concentrated on clumps which form in the brain of Alzheimer's patients which interrupt normal memory capability. At times these clumps are caused by two enzymes. When heavy doses of caffeine is consumed it appears that these enzymes are halted in forming.

Apple Juice

University of Massachusetts researchers in 2009, had discovered apple juice possibly can postpone the beginning of Alzheimer's disease. In mice who consumed two glasses of apple juice (glasses were of human consumption amounts) each day for a length of 30 days had manufactured less beta-amyloid. This is said to be the substance in which is liable for composing the senile plaques which are most often in the brains of Alzheimer's patients.

This study was published in the Journal of Alzheimer's Disease along with past studies which had also discovered that the consumption of apple juice aided in boosting the performance of mice in maze trails.

Dr. Thomas B. Shea, PhD., of the universities Center of Cellular Neurobiology, Neurodegeneration Research, head researcher on this study commented that the results gave further evidence associating nutritional and genetic risk factors of age related neurodegeneration and advocates that drinking apple juice on a regular basis not only aides in keeping the mind functioning at its peak performance level but can also inhibit main elements of Alzheimer's disease.

Vitamin B Supplements

University of Oxford scientists just recently conducted a trail of the effects of vitamin B and Alzheimer's disease. The trail consisted of 168 persons and found that when taking high doses of three vitamin B supplements each day had decreased the brain from shrinking by 53%. Brain shrinkage is a normal part of aging but can happen faster in persons with Mild Cognitive Impairment (MCI) associated to Alzheimer's.

The researcher stated that since these findings were significantly immense it should be open to debate as whether to prescribe vitamin B supplements to everyone with MCI half of those persons do develop Alzheimer's disease.

Even though the evidence is very promising more research is required before a decision is made to use the supplements as a positive treatment for Alzheimer's.

Mediterranean Diet and Exercise

At the Columbia University Medical Center in New York, researchers had assessed 1,880 elderly residents who did had no dementia at the beginning of the study. The residents in the study had undergone neurological and neuropsychological assessments every 1.5 years from 1992 to 2006 along with their endurance of the Mediterranean diet and level of exercise evaluated.

In total, 282 persons developed Alzheimer's during the study. In comparison of persons who had low exercise levels and sticking to the diet, and those who had high exercise level and maintained the diet. Those who kept the diet along with high exercise rate had shown a 35 - 44% decline risk of developing Alzheimer's disease.

In 2007, a study which was published in Neurology, had discovered that persons with the disease who follow the Mediterranean diet have longer healthy life spans.

In the 2009, British American Journal, published research had noted that the most valuable foods in the Mediterranean diet for aiding in Alzheimer's were vegetables, fruits, nuts, pulses, olive oil and moderate intake of alcohol.

There are numerous studies that support the Mediterranean diet along with regular exercises for a healthy long life span.

It seems more and more the natural things of mother nature prevails at higher rates than that of conventional medicines.

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Could Lettuce Cure Diabetes?

Would you believe that the lettuce you are eating in your dinner salad could possibly be a cure for Type 1 diabetes? In about five years, a diabetic could be swallowing a capsule containing ground up lettuce with insulin once or twice a week for a few weeks and then be cured and not have to inject insulin for the rest of his life.

Let's start at the beginning. Type 1 diabetes is usually diagnosed in young adults and children. Diabetes does not permit the body to manufacture insulin, which is needed to convert starches, sugar and other food into energy. This disease can bring on many problems such as blindness, foot and skin problems, and heart and kidney disease. Watching their blood sugar levels is a number one priority for patients with this form of the disease.

According to the American Diabetes Association, about 20.8 million children and adults or about 7 percent of the population have type 1 or 2 diabetes in the United States. The National Changing Diabetes Program released last month that the number of Americans with diabetes is estimated to double by 2025. During a congressional briefing, the Mathematical Policy Research, Inc. reported that one of every eight federal health care dollars, $79.7 billion out of $645 billion, is spent on care for diabetics.

The current treatment for type 1 diabetes entails putting insulin into the bloodstream usually by injection. Patients can also inhale the insulin or wear a pump that delivers the insulin into the bloodstream. Unfortunately, the insulin does not cure the diabetes, it only treats it. Patients have to take insulin for the rest of their lives. People experiencing this disease may have a cure and it could come from lettuce, according to Henry Daniell, Ph.D., a molecular biologist at the University of Central Florida in Orlando, Florida.

According to Dr. Daniell, a lettuce leaf is put into a machine and then it is injected with a human gene for insulin. The leaf is in effect creating human insulin. The lettuce is grown in the lab. The lettuce is then ground up and put into a capsule. Dr. Daniell considers the lettuce to be genetically modified. Every solitary cell in the lettuce leaf contains 10,000 copies of the insulin gene. The plant cell walls are made of cellulose to prevent the insulin from degrading. Insulin is little by little sent into the bloodstream when the bacteria living in the intestine slowly break down the cell walls. This generates an immune reaction in the body and trains it to release its own insulin. This is a completely new theory and a new way to use this oral delivery system to cure this immune disorder. Dr. Daniell has been working to make his technique perfect for the past 20 years.

Dr. Daniell has tested this concept on mice. All the diabetic mice had normal blood sugar levels and created insulin after eight weeks, even after they quit ingesting the lettuce powder. He had given the lettuce powder to the mice once a week and the results were amazing.

Patients would only have to take the pill for weeks, not months or years according to Dr. Daniell. Technically, they would no longer have diabetes once their immune system reacts to the pill. Additionally, since this therapy is based on plants, it would only cost pennies to produce. The mice had no side effects from the treatment.

The next step is to test the lettuce capsules in humans and that is expected to start in the next year. Dr. Daniell said his research team has offers from formal partners and the University of Central Florida is consulting with them to start a phase 1 clinical trial. Dr. Daniell is expecting to see the same result in humans as they found in the trials on mice.

Prior results and these results signify that insulin capsules possibly in the future might be used to prevent diabetes before the symptoms appear and even treat the disease in its later stages. It could also assist patients that have multiple sclerosis, type 2 diabetes and some forms of arthritis.

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Food and Herbs that Are Helpful in Treating Arthritis

Arthritis is one of the most common, disturbing, painful physical problems experienced by men and women. While not oftenly leading to death, arthritis is extremely serious because it causes mild to excruciating pains upon millions of people causing disturbances in their sleep, work and other normal activities.

Medical researches estimate that nine out of ten of those over age forty already have the beginnings of arthritis, the thinning of the cartilage in the joints. Ant three out of five people with arthritis are younger than sixty-five. The following are herbs and foods that are helpful in treating the pains of arthritis.

*CURCUMIN*

It is derived from curcuma root and it is also known as turmeric root. Curcumin or Curcuma root has been used for centuries as a painkiller and anti-inflammatory. Scientists at Cornell University made a research on this and discovered that it was COX-2 inhibitor. COX-2 refers to the enzyme "cyclooxygenase-2" which triggers production of inflammation and pain in arthritic joints. A daily dosage of 100mg of curcuma root decreases inflammation and joint pain.

*TART CHERRIES*

Tart cherries have been also used for centuries to treat arthritis and gout. Once again scientists intrigued by its long-standing usage made a research on this, this time at Michigan State University. They discovered that extracts from the tart cherries also had COX-2 inhibitors, as well as compounds such as ursolic and oleonsolic acids which are ten times more effective than aspirin. To get the needed amount of COX-2 inhibitors to fight arthritic pain, you would have to eat twenty raw tart cherries a day.

*HOLY BASIL*

The healing qualities of holy basil has been recognized for five thousand years in native India. This herb has also chemical compounds containing natural COX-2 inhibitors with anti-inflammatory effectiveness similar to aspirin and ibuprofen. A daily dose of 150mg is recommended.

*FRANKINCENCE*

Frankincence is a gum resin from the boswellin tree that is usually used as an anti-inflammatory compound. In analyzing this gum resin, a potent anti- inflammatory compound called boswellic acid was discovered. Scientists were so intrigued that they continued on studying boswellic acid and discovered that it blocked the common chemical compound "leukotrienes" in the body. This substance was identified as the one causing inflammation, decreased joint mobility and misshapen and deformed joints. Recommended dosage is 200 mg a day.

*BECHE-DE-MER*

Another important compound that prevents inflammation comes from the sea cucumber also known as "beche-de-mer." This compound has been recognized to treat arthritis in China for about a thousand years. Modern research studies revealed that substances found in sea cucumbers are helpful to "musculoskeletal" inflammatory diseases such as osteoarthritis and rheumatoid arthritis. Researchers claim that sea cucumbers improve the balance of prostaglandin which regulate the inflammatory process. A dosage of 100mg a day in capsule form will be helpful in reducing joint swelling.

*GLUCOSAMINE*

A recent study participated by 212 people demonstrated that those who took 1,500 mg of "glucosamine" per day ( a natural substance derived from tha shells of some deep-sea animals) experienced a 25 percent improvement in joint symptoms. This study has been done for a period of three years. Glucosamine produces compounds known as "proteoglycans." This is a complex hydrophilic compounds that help maintain the thick cushion in cartilage by attracting water.

· CALCIUM ASCORBATE*

The threonate compound combined with the ascorbate has a vital role in regenerating cartilage. The role of Vitamin C in joint health has been accountedFor many years.

· GARLIC/ONION

A study revealed that garlic eaters were getting a remarkable decrease in joint pains,particularly the pain associated with degenerative osteoarthritis. Garlic inhibits one of the inflammation- causing prostaglandin hormones.

Onions contain a moderate amount of sulfur, which is important for rebuilding the cartilage, bone and various ligaments around the joints.

*SARDINES*

Sardines has higher content of the omega-3 fatty acids in certain coldwater fish. The marine fatty acids decrease inflammatory compounds such as "leukotrienes." When these compounds are reduced, inflammation and joint tenderness are also reduced.

*VITAMIN E*

Natural D-alphatocopheral is the form of vitamin E one should take daily at a doseof 800 IU. This form of vitamin E, counters the effects of COX-2 and prostaglandin E2 which promote inflammation. One study revealed that arthritis patients taking supplements of natural Vitamin E for four months had a 50 perent reduction in joint pain.

*POLYPHENOLS AND FLAVANOIDS*

These compounds has anti-inflammatory effect that inhibits the COX-2 enzyme."Green tea" is an excellent source of these "polyphenols."

*BROMELAIN*

This compound is derived from the stem and stalk of the pineapple. Use of these Substances has been found to reduce inflammation up to 60 percent by combating prostaglandin E2.

SOURCE :

GOD's Pathway to Healing : Joints And Arthritis

Written by Reginald B. Cherry, M. D.

Fiber Intake And Chinese Food Therapy Improve Longevity

Dietary fiber may be associated with a reduced risk of cardiovascular, infectious and respiratory diseases, according to a new Archives of Internal Medicine study. In addition to a balanced diet, Chinese food therapy can effectively prevent illness utilizing natural foods.
Fiber has been hypothesized to lower risks of heart disease, some cancers, diabetes, and obesity. It is known to reduce blood cholesterol levels, improve blood glucose levels, lower blood pressure, promote weight loss, and reduce inflammation.
Yikyung Par, Sc.D., of the National Cancer Institute, Rockville, Md., and colleagues analyzed data from 219,123 men and 168,999 women. Participants completed a food frequency questionnaire at the beginning of the study.
Participants’ fiber intake ranged from 13 to 29 grams per day in men and from 11 to 26 grams per day in women. The risk of cardiovascular, infectious and respiratory diseases was reduced by 24 to 56 percent in men and 34 to 59 percent in women with high fiber intakes.
The current Dietary Guidelines for Americans recommend choosing fiber-rich fruits, vegetables and whole grains frequently and consuming 14 grams per 1,000 calories of dietary fiber. A diet rich in dietary fiber from whole plant foods may provide significant health benefits.
Traditional Chinese medicine recommends that diet should change according to the season. As winter is a yin season, yang foods can offer warmth and energy during this time of the year. During summer, a yang period, yin foods can cool and lighten the diet. Both types of food should be included in the diet to keep the constitution in balance. Medicinal foods can:
• Improve health.
• Combat symptoms of health conditions.
• Reduce adverse side effects of medications.
• Strengthen vitality after illness.
Acupuncture & Massage College’s Community Clinic offers acupuncture, herbal medicine and massage for the treatment of a wide range of health conditions as well as for overall wellness. To schedule an appointment call (305) 595-9500. For information about AMC’s Oriental Medicine and Massage Therapy programs ask for Joe Calareso, Admissions Director.
by Dr. Richard Browne
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Science urged for halal food

Thai halal food has the potential to serve a greater share of the world population, and food makers and exporters are being urged to use science and technology to cut costs and enhance quality.

Last year, Thailand ranked first in Asean in halal food exports, shipping US$4.8 billion worth to 57 countries.

Brazil is the world's biggest exporter of halal food, followed by the US, China, India and Thailand.

"Our country still has a lot of opportunity to export more halal food in the future on the back of growing demand," said Assoc Prof Winai Dahlan, director of Chulalongkorn University's Halal Science Center.

Halal food accounts for 20% of global food exports, and supply is inadequate to meet demand in the world's growing Muslim population.

Thai food makers have their strengths in quality, but many cannot compete in terms of price with firms in China, Vietnam and Indonesia."So they should bring in food science and technology to help them increase their competitiveness," said Assoc Prof Winai. "Their costs will eventually fall and food quality will be more consistent."

He said the time has come for Thai halal food makers to upgrade themselves and use "food quality" and "uniqueness" as selling points in the global market, not cheap prices.

Many Thai halal food makers lack good logistics for exporting products to other countries, said Assoc Prof Winai.

For example, frozen shrimp shipped to Europe come with no lab test papers and insufficient information about the products.

As a result, customs officers will order all containers opened instead of a random check, and this affects food freshness as the inside temperature changes.

Assoc Prof Winai suggested Thai halal food makers apply the Hal-Q Quality Control System (Hal-Q QCS) to food production to ensure compliance with Islamic law.

When production hygiene is assured, the logistics system should have a 2D barcode (QR code) for the halal container.

The QR code includes the company, order number and container number, letting customs officials track product information by scanning the code.

The Hal-Q QCS and QR code are innovations developed by the Halal Science Center.

The 2D barcode for halal containers recently won the award for Halal Science & Innovation Excellence at World Halal Research 2012.

"Now we're working on applying the Hal-Q system to the entire supply chain for halal food and linking information from factory, laboratory, logistics and shipping company to customs officers, seaports and airports," said Assoc Prof Winai.

So far, some 200 food companies have obtained the Hal-Q certification from the centre.

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The environmental footprint of organic vs. conventional food

By Brian Palmer, Published: September 17

For most people willing to pay a premium for organic food, the reason is some nebulous combination of health, environment and flavor. If pressed, however, few could point to evidence that organic food is better than conventionally grown products on any of those counts.

This month, a new piece of evidence emerged on this issue, and the news was bad for organic agriculture. A report out of Stanford University found no consistent differences in nutritional content between organic and conventionally grown crops. So how about the other reasons for buying organic? Let’s start by looking at the environmental differences between conventional and organic farming.

Comparing the environmental impacts of two products involves many considerations: chemical runoff into our water supply, soil health and greenhouse gas emissions, to name just a few. Since there isn’t enough space to consider all of those in a single article, we’ll take one environmental consideration at a time in an occasional series.

Land use is a reasonable place to begin. Part of a product’s environmental impact is the amount of space required to produce it. After all, if a plot of land weren’t required to produce corn or avocados or pigs, it could be used for environmentally helpful purposes such as habitats for wild animals or carbon-eating plants or land for solar panels and wind farms.

Food production requires an incredible amount of land. By some estimates, croplands and pastures now occupy 40 percent of Earth’s land surface. Producing more food with less land could be a major win for the environment.

In May, researchers at Canada’s McGill University and the University of Minnesota published an article in the journal Nature comparing the productivity of organic and conventional farms.

This particular study is known as a meta-analysis. In a meta-analysis, a researcher compiles all of the studies on a particular issue, usually discarding those that are methodologically unsound, then finds a statistical method with which to combine them. Ultimately, a meta-analysis turns a series of smaller studies into a large study, which, if done right, carries more persuasive heft and can bring real clarity to disputed scientific issues.

In their meta-analysis, McGill’s Verena Seufert and her colleagues examined 66 previous studies. Their results are bound to disappoint organic advocates. Overall, they found that organic methods produce 25 percent less food than conventional farming on the same land area.

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Illumina Gets $17M Contract from FDA for Food Safety Tools

By a GenomeWeb staff reporter

NEW YORK (GenomeWeb News) – Illumina today said that it has received a $17 million contract from the US Food and Drug Administration to provide sequencing systems and reagents for food safety testing.

Under the five-year contract, Illumina will supply its MiSeq systems and reagents for performing whole-genome analysis on produce and produce-related environmental Salmonella and shigatoxigenic E. coli isolates.

Illumina said in a statement that the FDA already has several MiSeq systems deployed in its labs and is building its existing capacity as part of a proof-of-concept initiative. In addition, it said in the short-term the FDA is looking to collect data that is crucial to source-tracking Salmonella that may be involved in future produce-related outbreaks.

Sequence data collected at the FDA labs will be uploaded in real-time to the National Center for Biotechnology Information curated database and will provide early proof of concept for using whole-genome sequencing for pathogen detection, identification and traceback, said Illumina.

Fat and getting fatter: U.S. obesity rates to soar by 2030

By Sharon Begley

NEW YORK | Tue Sep 18, 2012 10:08am EDT

(Reuters) - If Americans stick to their eating and exercise habits, future historians will look back on the early 21st century as a golden age of svelte.

The latest in a long string of reports on the obesity epidemic in the United States presents the usual glum picture of the present, when 35.7 percent of adults and 16.9 percent of children age 2 to 19 are obese, as the Centers for Disease Control and Prevention (CDC) reported earlier this year.

But for the first time, the report from the Trust for America's Health and the Robert Wood Johnson Foundation - the ninth that the groups have issued - also applies a time machine to those data. Using a model of population and other trends, the report "F as in Fat" projects that, by 2030, unless Americans change their ways, half of U.S. adults will be obese.

Building on the state-by-state obesity data CDC released in August, "F as in Fat" projects obesity rates of at least 44 percent in every state and over 60 percent in 13.

Since obesity raises the risk of numerous diseases, from type 2 diabetes to endometrial cancer, that will mean more sick people and higher medical costs, notes the report, released Tuesday.

In particular, it projects as many as 7.9 million new cases of diabetes per year, compared to 1.9 million new cases in recent years. There could also be 6.8 million new cases of chronic heart disease and stroke every year, compared with 1.3 million new cases per year now.

The increasing burden of illness will go right to the bottom line, it says: $66 billion more in annual obesity-related medical costs over and above today's $147 billion to $210 billion (out of total healthcare spending of $2.7 trillion).

That projection supports a study published earlier this year in the American Journal of Preventive Medicine that found that by 2030, 42 percent of U.S. adults could be obese, adding $550 billion to healthcare costs over that period.

'A TALE OF TWO FUTURES'

As with all projections, from climate models to Dickens' "A Christmas Carol," human actions can prevent the worst of the scenarios.

"This is a tale of two futures," said Jeffrey Levi of George Washington University and the executive director of Trust for America's Health. "We're at a turning point where if we don't do something now to mitigate these trends, the cost in human health and healthcare spending will be enormous."

Obesity is defined as having a body mass index (BMI) above 30. Overweight means a BMI of 25 to 29.9. BMI is calculated by taking weight in pounds and dividing it by the square of height in inches, and multiplying the result by 703. For instance, someone who is 5 feet, 5 inches tall and weighs 185 (64 kg) has a BMI of 30.8.

The projections emerge from the increase in obesity rates among U.S. adults, which have more than doubled from the 15 percent of 1980, and children, which have more than tripled since 1980.

Although the percentage of obese children and adults was essentially unchanged between 2008 and 2010, CDC found, the "F as in Fat" model takes a longer view, explained mathematician Martin Brown of Britain's National Heart Forum, a nonprofit group, who led development of the model.

"You have to take trends over a number of years," he said. "In the age groups that matter, there just isn't much evidence of a leveling off in obesity rates."

As a result, many states projected to have the most obesity in 2030 do now, too. In 2011, 12 states had an adult-obesity rate above 30 percent, with Mississippi the highest at 34.9 percent. Colorado was the lowest at 20.7 percent.

The report projects that in 2030 in Mississippi, 66.7 percent of adults will be obese, as will 44.8 percent in Colorado, which will still be the thinnest state.

More surprising are projections for states such as Delaware, now the 19th-most obese state with a rate of 28.8 percent. The model uses 1999 as a baseline, explained Brown. "So if a state had a low rate of obesity in 1999 and is fairly high now, that indicates a steep rate of increase, which we believe will not go away." Result: an obesity rate of 64.7 percent in Delaware in 2030, making it the third-most obese state.

States facing the greatest percentage increase in obesity-related medical costs are now in the middle of the pack.

New Jersey faces the largest increase in costs, 34.5 percent, as its obesity rate is projected to climb from 23.7 percent today to 48.6 percent in 2030. Eight other states could see increases of 20 percent and 30 percent, including New Hampshire, Colorado and Alaska.

All is not lost, said Levi. "We have learned that with a concerted effort you can change the culture of a community, including its level of physical activity, eating habits, what foods are offered in schools, and whether families eat together," he said.

In New York City, for instance, obesity in grades K-8 dropped 5.5 percent from the 2006-07 school year to 2010-11, thanks mostly to healthier school lunches, public health experts said.

If BMI were reduced by 5 percent - for an adult of average weight, that means losing 11 pounds (5 kg) - in 2030 the obesity rate would not exceed 60 percent in any state, in contrast to the 13 in the business-as-usual projection.

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http://www.reuters.com/article/2012/09/18/us-obesity-us-idUSBRE88H0RA20120918

Malt

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars, including monosaccharides such as glucose or fructose, and disaccharides, such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.

Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf. Malted grain that has been ground into a coarse meal is known as "sweet meal".  Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.

The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").

Malting

Malting is the process of converting barley into malt, for use in brewing or distilling, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The sprouted barley is kiln-dried by spreading it on a perforated wooden floor. Smoke, coming from an oasting fireplace (via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around 55 °C (131 °F). A typical floor maltings is a long, single-story building with a floor that slopes slightly from one end of the building to the other. Floor maltings began to be phased out in the 1940s in favour of "pneumatic plants". Here, large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants are batch processes, but of considerably greater size, typically 100 ton batches compared with 20 ton batches for floor malting.

The malting process starts with drying the grains to a moisture content below 14%, and then storing for around six weeks to overcome seed dormancy. When ready, the grain is immersed or "steeped" in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air-dried. The grain at this point is called "green malt". The green malt is then kiln-dried to the desired colour and specification. Malts range in colour from very pale through crystal and amber to chocolate or black malts.

Malts

Barley is the most commonly malted grain, in part because of its high diastatic power or enzyme content, though wheat and rye are also used. Also very important is the retention of the grain's husk, even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growingacrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major species of barley used for malting, two-row and six-row.

Malt extract

Malt extract is also known as extract of malt. It is a sweet, treacly substance used as a dietary supplement. It was popular in the first half of the twentieth century as a supplement for the children of the British urban working-class, whose diet was often deficient in vitamins and minerals. Children were given cod liver oil for the same reason but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil." It was given as a "strengthening medicine" by Kanga to Roo and Tigger in The House at Pooh Corner.

The 1907 British Pharmaceutical Codex's instructions for making nutritional extract of malt do not include a mash-out at the end of extraction, and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The Codex indicates that diastatic activity is to be preserved by the use of temperatures not exceeding 55 °C (131 °F).

Malt extract production

Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting. This procedure entails immersing barley in water to encourage the grain to sprout, then drying the barley to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis, and turned that portion into various other carbohydrates.

In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. Modern beer mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture.

The concentrated wort is called malt extract. Brewers have the option of using a liquid (LME) or dry (DME) form of it. Each has its pros and cons, so the choice is dependent solely on the individual brewer's preferences.

Liquid malt extract is a thick syrup. Some brewers choose to work only with LME, because they feel it works best for the result they wish to achieve. Also, it requires one less processing step, so it is appealing to those favoring the purest form of product available. However, it is very sticky and, therefore, messier to work with and has a shorter shelf life, and some feel the results are just as good with DME.

A new encapsulating technology permits the production of malt granules. Malt granules are the dried liquid extract from malt used in the brewing or distilling process.

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